Comments on: Masterpiece White Chocolate Macadamia http://www.cookiemadness.net/?p=670 A Batch of Cookies (Almost) Every Day Fri, 20 Nov 2009 22:05:24 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Jennifer http://www.cookiemadness.net/?p=670&cpage=1#comment-25820 Jennifer Mon, 18 May 2009 18:51:26 +0000 http://www.cookiemadness.net/?p=670#comment-25820 Anna, Okay, I'm glad that it wasn't just me! I still have half a bag of macadamia nuts, so unless some other recipe catches my eye, I think I'll make these again and add either less heavy cream or more flour, because I did think they had a really good flavor. Jennifer Anna,
Okay, I’m glad that it wasn’t just me! I still have half a bag of macadamia nuts, so unless some other recipe catches my eye, I think I’ll make these again and add either less heavy cream or more flour, because I did think they had a really good flavor.
Jennifer

]]> By: Anna http://www.cookiemadness.net/?p=670&cpage=1#comment-25753 Anna Fri, 15 May 2009 16:22:21 +0000 http://www.cookiemadness.net/?p=670#comment-25753 Hi Jennifer, I just made a batch of these and mine came out flat too! I didn't have any Bailey's either, so I used 5 teaspoons cream and 1 teaspoon Kahlua. For the flour, I used the cake flour sub formula. I can't believe they came out flat because the haven't in the past, but now I'm wondering if it had something to do with the heavy cream/booze sub. Maybe we should stick with Bailey's! I'm going to check with Sue and see if she's ever used a substitute. Hi Jennifer,

I just made a batch of these and mine came out flat too! I didn’t have any Bailey’s either, so I used 5 teaspoons cream and 1 teaspoon Kahlua. For the flour, I used the cake flour sub formula. I can’t believe they came out flat because the haven’t in the past, but now I’m wondering if it had something to do with the heavy cream/booze sub. Maybe we should stick with Bailey’s! I’m going to check with Sue and see if she’s ever used a substitute.

]]> By: Anna http://www.cookiemadness.net/?p=670&cpage=1#comment-25750 Anna Fri, 15 May 2009 15:19:20 +0000 http://www.cookiemadness.net/?p=670#comment-25750 Hi Jennifer, A flour chart is not dorky at all! That's smart. I always use 114 grams for 1 cup of cake flour which would mean a total of 342 grams, so volume-wise, your full batch would have been about 2 tablespoons less than mine if you used 330 grams. I'm not sure that little bit of cake flour would have caused the thinness, though. I'm going to re-test this with weights. When I first made these, I didn't use gram measurements so who knows how much cake flour I really scooped? Also, I know I've made these with the cake flour sub (all purpose plus cornstarch) many times as well. I will do some re-testing. Hi Jennifer,

A flour chart is not dorky at all! That’s smart. I always use 114 grams for 1 cup of cake flour which would mean a total of 342 grams, so volume-wise, your full batch would have been about 2 tablespoons less than mine if you used 330 grams. I’m not sure that little bit of cake flour would have caused the thinness, though.

I’m going to re-test this with weights. When I first made these, I didn’t use gram measurements so who knows how much cake flour I really scooped? Also, I know I’ve made these with the cake flour sub (all purpose plus cornstarch) many times as well. I will do some re-testing.

]]> By: Jennifer http://www.cookiemadness.net/?p=670&cpage=1#comment-25746 Jennifer Fri, 15 May 2009 14:26:58 +0000 http://www.cookiemadness.net/?p=670#comment-25746 Anna, I made these last night and I used 5 tsp of heavy cream and 1 tsp of brandy for the Baily's and it worked well. They tasted great, but came out pretty thin. The dough did seem soft so I put it in the fridge for an hour to chill. I'm wondering if my flour measurement was off? I used cake flour and weighed it in grams, figuring 110 grams per cup (330 total for this recipe). Do you use a different weight for cake flour? (I looked up a bunch of weights, made a chart and laminated it to put on my fridge, super dorky, but convenient!). Jennifer Anna,
I made these last night and I used 5 tsp of heavy cream and 1 tsp of brandy for the Baily’s and it worked well. They tasted great, but came out pretty thin. The dough did seem soft so I put it in the fridge for an hour to chill.
I’m wondering if my flour measurement was off? I used cake flour and weighed it in grams, figuring 110 grams per cup (330 total for this recipe). Do you use a different weight for cake flour? (I looked up a bunch of weights, made a chart and laminated it to put on my fridge, super dorky, but convenient!).
Jennifer

]]> By: Jennifer http://www.cookiemadness.net/?p=670&cpage=1#comment-25721 Jennifer Thu, 14 May 2009 15:27:46 +0000 http://www.cookiemadness.net/?p=670#comment-25721 Anna, Oh, yes, I meant the Baily's! I really wasn't already imbibing when I wrote that comment! 1/2 and 1/2 or cream would be excellent, as I have both in the fridge right now. Thanks! Jennifer Anna,
Oh, yes, I meant the Baily’s! I really wasn’t already imbibing when I wrote that comment! 1/2 and 1/2 or cream would be excellent, as I have both in the fridge right now.
Thanks!
Jennifer

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